Tempeh, potatoes and peppers make this a hearty plant-based hash that can accompany any breakfast menu.

Serves:
3 to 4

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Active Time:
45 mins

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Total Time:
45 mins

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Success:
100

Step 1: Preparing the Tempeh

1 block tempeh (approx. 350 grs/12 oz)

3 cups vegetable stock

Method

To prepare the tempeh, in a sauce pan, add the tempeh and vegetable stock to cover. Simmer for approximately 10 to 15 minutes. Remove the tempeh, let cool, dice and set aside.

Step 2: Preparing the Hash

2 tbsp olive oil

1 1/2 cups potatoes, peeled and small diced

1/2 cup red onion, diced

3 to 4 garlic cloves, minced

1/2 cup bell peppers cubed

1 tsp Chili Powder or paprika*

2 tbsp tamari

1/2 tsp sea salt

freshly ground black pepper, to taste

2 tbsp fresh parsley, chopped

Method

To prepare the hash, bring a fry pan to medium–high heat and add 1 1/2 tbsp of the oil. Add the potatoes and cook for 10 to 15 minutes, tossing frequently until slightly browned. *Note: If your pan is not big enough, you may want to take the potatoes out and then just add them back at the end.

Next, add the onions and the diced tempeh, along with the remaining oil.